15 On-the-Go Breakfast Recipes

Breakfast is brain food, but it can be a challenge to feed the kids healthfully and get out the door in time for school. These 15 simple on-the-go breakfasts will give your kids the energy to get through the morning—without sucking up your time, too.

Dressed-up YogurtThis is a quick way to add sweetness and crunch to plain yogurt. You'll get the nutritious benefits of yogurt without the excess sugar so often found in flavored yogurts.

Kicked-Up QuesadillaThese healthy quesadillas get a bright, fresh kick from the addition of tangy Granny Smith apples. Prepped and ready in less than 5 minutes, it's the perfect meal to munch as you head out to the car.

Sprinkle an even layer of cheese over one tortilla. Scatter the apple slices on top of the cheese and top with the remaining tortilla. Microwave for 30 seconds or until the cheese melts. For a crisper tortilla, use a large skillet and crisp for 1-2 minutes on both sides, until the cheese is melted. Cut into 6-8 wedges.

Ashley Rodriguez

Breakfast Pizza MargheritaNow you can let the kids have pizza for breakfast with this healthy English muffin-version. The tang of the tomatoes, the creaminess from the cheese and the fresh burst of basil are just as delicious in the morning.

Top one half of the English muffin with the sliced tomato and then shredded mozzarella. Place it on a baking sheet, along with the other half of the English muffin. Slide under the broiler. Broil until the cheese is melted and browned in places. Remove from the oven and add the fried egg, if desired, and the fresh basil. Top with the other half of the English muffin.

Ashley Rodriguez

Crepes On-the-RunWhile crepes may not seem like a quick go-to breakfast, with a little planning you can enjoy homemade crepes any day of the week. Simply make a large batch of crepes, refrigerate or freeze then enjoy all week long.

Blend all of the ingredients until completely incorporated (an immersion or regular blender works well for this). Let batter chill in the fridge for at least one hour. (This allows the bubbles to subside, making your batter nice and smooth.) Your batter can be made up to 48 hours in advance.

Heat an 8"-10" non-stick pan over medium-high. Add butter to coat. Pour a scant 1/4 cup of batter into the center of the pan and swirl to spread evenly (you want a very thin even layer of batter—adjust amount of batter according to the size of pan you are using). Cook for 45 seconds and flip. Cook for another 20 seconds.

Refrigerate any leftover crepes in a resealable plastic bag with a sheet of wax paper between each crepe to prevent sticking. Well-sealed, they can be frozen for up to one month.

When you are ready for breakfast, kids can help fill their crepes with ham and cheese, fresh fruit and cream cheese, Nutella and bananas, peanut butter and jam or any combination that appeals.

Roll up crepes like a burrito or fold in quarters to make a simple, portable meal.

Makes about 15 crepes

Ashley Rodriguez

Frozen Fruit SmoothieThese fruity, creamy shakes are refreshing on a hot day. They come together in minutes, use ingredients that you most likely have on hand, and pack nutrition and energy in every satisfying sip.

Add all ingredients to your blender and blend until completely smooth.

*Optional: Add 1-2 Tbsp. of flax seeds to the blender for even more nutrition.

Ashley Rodriguez

Greek Omelette in a PitaGreek flavors wake up the tastebuds in the morning without a lot of fat or calories. This handheld breakfast powers kids up with a good mix of protein, carbs and even a serving of vegetables.

Preheat your oven to 325 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the flax seeds.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat.* Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dried fruit and stir well.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 20 to 25 minutes until light golden brown. Cool for at least 2 to 3 hours before cutting. Wrap in individual servings and store in your pantry.

*Melted butter and sugar can burn, so make sure to keep the kids away from the stove.

Ashley Rodriguez

Pop-ToastThose sugary ready-made pastries are fun to eat fresh from the toaster. This homemade version is nearly as quick—but with less sugar and no artificial colors or flavors. The sky's the limit when it comes to imagining taste combinations. You could make a different pop-toast every morning.

Spread the jam over the butter onto just one piece of bread leaving 1/2 inch border around the edges. Top with the remaining slice of bread.

Cut off the crust and seal the two pieces of bread together using the tines of a fork.

Slide into the toaster; then *pop*, breakfast is ready.

*Optional: Add thinly sliced fresh fruit such as bananas or strawberries for a fresh flavor. Try adding peanut butter or cream cheese for an added boost of protein. Chocolate fiends could even try a teaspoon of chocolate hazelnut spread instead of butter.

Ashley Rodriguez

Crustless Quiche MuffinsThese little quiche muffins bake up quickly. They are the perfect protein-packed meal to grab as you head out the door.

Allow fruit and jam to sit for an hour or so to allow the sugars in the jam to draw out the juices in the fruit. Store any leftovers in the fridge for up to 2 days.

*Optional: Layer with granola and greek yogurt for an added burst of protein.Each recipe is enough for 4 servings.

Ashley Rodriguez

Chocolate Zucchini MuffinsA rich, dark chocolate flavor disguises the fact that these muffins are loaded with fresh zucchini. Although they aren't super sweet, kids love the fact that they get to eat something "chocolaty" for breakfast.

Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners. Set aside. In a large bowl, mix together the eggs, oil and buttermilk. Add in all of the dry ingredients, including spices. Mix thoroughly. Stir in zucchini. Fill the prepared muffin tin liners about 3/4 of the way. Bake 25-30 minutes or until a toothpick inserted into the center of the center muffin comes out mostly clean.

Makes 12-15 muffins

Ashley Rodriguez

Chocolate Chip Banana BreadEvery Christmas, Grandma gifts us a loaf of her famous banana bread. The next morning, I eat nearly the entire loaf with a generous amount of butter spread on each thick slice. My version of Grandma's banana bread is loaded with dark chocolate chips.

Mix together ingredients through baking soda. Add flour and mix until just blended, taking care not to overmix. Fill two greased loaf pans 3/4 full. You can also bake these as cupcakes. Fill the pan 3/4 full and bake about an hour or when a toothpick comes out clean.

These loaves freeze very well. Wrap, when cool, with plastic wrap then aluminum foil. Will keep for one month in the freezer.

*Optional: Slice banana bread, then toast and add a schmear of cream cheese or butter.